Dublin Pork Spareribs With Apples Recipes

SPARERIBS AND APPLES

Steps:

• In a large skillet or Dutch oven, saute onions and carrots in butter.
• Add ribs and brown lightly. Sprinkle with pepper.
• Rinse sauerkraut and set aside. Peel, core, and slice apples.
• In large greased baking dish or small roaster add browned ribs, onions, and carrots.
• Layer rinsed sauerkraut and the apples on top of the rib mixture.
• Add dry white wine.
• Bake for 1 hour, 45 minutes or until ribs are completely cooked through.
• Serve with mashed potatoes.

BAKED SPARERIBS WITH SAUERKRAUT AND APPLES

Steps:

• Heat oven to 450°F degrees.
• Cut ribs into serving pieces.
• Place in 13x9-inch pan; sprinkle with salt and pepper.
• Bake uncovered for 20 minutes.
• Reduce oven to 350°F degrees.
• Remove ribs; drain fat from pan.
• In same pan, combine sauerkraut, sugar, apples, onion, and water.
• Spread it all out evenly.
• Put ribs on top; bake uncovered for 1 1/2 hrs, stirring occasionally.

PULL APART PORK RIB ROAST WITH APPLES AND ONIONS

Steps:

• Mix and combine dry ingredients.
• Rub the pork rib on all sides with dry mixture, let it sit for 15 minutes.
• In the meantime, heat an uncovered deep roasting pan (just a little bit bigger than the rib roast) in the oven preheated to 250°C
• Rub the meat with olive oil, place in a hot pan and bake, uncovered, for about 30 minutes until a golden-brown crust forms. Remove from the oven and from the baking pan, and reduce oven temperature to 150°C.
• Spread apple and onion slices on the bottom of the pan, add cider.
• Place the rib roast on apples and onions, tightly cover with a lid and bake for about 2 hours. Check, once or twice that there is enough liquid to prevent apples and onions from burning.
• When done, let the rib roast rest for 15 minutes, then gently pull apart with a fork (or fingers) from the bone and serve with the apple and onion sauce and mashed potatoes.

DUBLIN PORK SPARERIBS WITH APPLES

Steps:

• Tie parsley, thyme and bay leaf in a bunch.
• Cut the outside fat and rind from the sparerib chops and cut them into thin strips (reserve the fat).
• Peel, core and slice the apples thinly and cut the onions into thin slices.
• Season the chops with salt and pepper.
• Butter a wide casserole dish, put in a layer of apple slices, sprinkle them with half the sugar and spread half the onions over the top.
• Season with salt and pepper and place the chops on top.
• Place the bunch of herbs in the centre.
• Cover with more onions, more apples and the remaining sugar.
• Place the pieces of reserved pork fat criss-crossed in a lattice over the top, pour in the cider, cover the pot and bake at 180°C/ 350°F/ Gas Mark 4 for for 1 hour.
• Lower the heat to 150°C/ 300°F/ Gas Mark 2 and cook for a further hour.
• Skim off the excess fat from the top and turn up the heat to 220°C/ 425°F/ Gas Mark 7 to crisp the crackling and lightly brown the apples to a pale gold colour.